Spring is quickly turning warmer here in Boise, with sunny, summer-like days. This means, then, that my labors in the kitchen begin to dissolve into simplicity — short ingredient lists, effortless preparations, and letting the fruits of the season speak for themselves.
I love clafoutis because it couldn’t be an easier dessert to prepare. Yet, the final product is elegant, custardy, and appears more involved than the quick mix-batter-and-pour-over-fruit preparation really is.
This clafoutis uses the bounty of early-season grapes that are now in markets. Red or green grapes will work in this recipe, although I prefer green as their skins are not as bitter when cooked. Ginger is a delightful complement to this clafoutis, adding a touch of zestiness.
I like using date sugar when cooking with grapes because it lends a raisin-y flavor to the dish. Since date sugar is very sweet, I took it easy on the sugar in the custard. But I sprinkle some granulated sugar over the top of the clafoutis for texture.
Ginger Grape Clafoutis with Date Sugar
Makes 6 servings | Cook time 1 hr 15 mins (55 inactive)
- 1 1/2 lb seedless green grapes
- 1/2 Tbsp butter
- 4 eggs
- 1/2 C packed brown sugar
- 1/3 C date sugar
- 2 Tbsp flour
- 1 C whole milk
- 1/2 tsp vanilla extract
- 1 + 1/2 tsp grated ginger
- few Tbsp granulated sugar for top
- Preheat oven to 375°F. Remove grapes from stems, rinse, then dry.
- Butter a 10-12″ baking dish to prevent sticking. Arrange grapes in baking dish (stand them up, stem side down, in a concentric pattern).
- Whisk eggs with sugar and flour until well-incorporated. Add milk, vanilla, and ginger, then stir to incorporate.
- Gently pour the mixture into the prepared baking dish, being sure to leave a millimeter or two of the grapes sticking up out of the egg mixture.
- Bake at 375°F on top rack of oven for 40 minutes.
- After 40 minutes, sprinkle granulated sugar evenly over the top of the clafoutis, then bake another 10-15 minutes or until toothpick inserted comes out clean.
- Cool to room temperature before serving.